A fully-rounded beginner’s programme offering a wide-ranging introduction to professional cooking.
Candidates must achieve all 9 mandatory units, providing (37 credits):
- Vegetables, sauces & soups
- Poultry & meat
- Fish & shellfish
- Cold & hot desserts
- Baked products
- Farinaceous dishes
- Dough products
- Health & safety
- Food safety practice
Candidates also have a selection of additional optional units, these include:
- Nutrition and healthier dishes
- Eggs and egg dishes
- Vegetarian cookery
- Menu planning and costing
Candidates will require approximately 310 hours of teaching to achieve the learning outcomes of the programme, all of which should be tutor guided in a practical kitchen environment.
The qualification is internally assessed but with external moderation from a CTH assessor. Moderation will take the form of attending examination sessions and analysis of internal assessor’s mark schemes for consistency of application of marks. CTH will also carry out a standardisation session with each delivery centre prior to practical examinations taking place.